Ingredients: Chickpeas Flour, Water.
Contains only naturally occurring sugars.

No added Salt. Content is due to naturally occurring sodium only.

Allergen Information: This product is free from the following allergens: celery, cereals containing gluten, crustaceans, eggs, fish, lupin, milk or its derivatives, mollusks, mustard, soybean or its derivatives, Sulphur Dioxide,wheat or its derivatives.

May Contain Nuts or Seeds

Chickpea Penne

Gluten-Free Pasta Made with One Single Ingredient

 

 

  • Really healthy eating
  • High nutrition content
  • High protein, fibre and iron
  • Gluten free
  • Organic
  • Really just one single ingredient
  • No added nasties
  • Tastes delicious
  • Really clean eating
  • Ready in 5 minutes
  • Healthy meal replacement

A Healthy Recipe

A Healthy Recipe

Tomato and Courgette Chickpea Penne
Print Recipe
Servings
2
Servings
2
Tomato and Courgette Chickpea Penne
Print Recipe
Servings
2
Servings
2
Instructions
  1. Add the Chickpea Penne pasta to a large pan of boiling water. Reduce to a simmer. Stir occasionally. Cook for 4-5 minutes maximum. Drain well, flash under cold water for a few seconds to stop cooking. Toss in a little olive oil to taste. Set aside.
  2. Heat 1 tablespoon of coconut oil in a pan and fry the onion on a low heat until softened, not browned. Add garlic.
  3. Increase the heat and add the tomatoes, puree and vegetable stock. Bring to the boil. Cover with a lid and reduce to a gentle simmer for 1.5 hours until rich and thickened, stirring occasionally. Ten minutes later, add some of the herbs and seasonings.
  4. Spiralise or peel the courgettes into strips or strands. Into a pan, add a little water and heat the coconut oil. Allow the courgetti to wilt slightly.
  5. Stir the parsley and bay leaves into the tomato sauce. Add a drizzle of extra virgin olive oil.
  6. Stir the courgetti strands into the sauce. Mix in with the Chickpea Penne pasta. Serve.
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